Jewish chefs in Philadelphia are touting the benefits of schmaltz, fat rendered from chicken or goose, that can be used in more than just kosher dishes. It works well in vinaigrettes, various potato dishes and even oatmeal cookies.
"I grew up with schmaltz, so it's funny now to see so many non-Jewish chefs using it," said Mitch Prensky, chef-owner of Supper. "But it's a great medium for cooking and has so many uses outside of traditional Jewish food."

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